To begin, prepare the dough. In a large bowl, mix the cornmeal, annatto powder, and salt. Gradually pour in the warm chicken stock while mixing with your hands to form a soft dough. Add the vegetable oil and knead for 2-3 minutes until smooth and pliable. Cover with a damp cloth and set aside.

Season the chicken thighs and pork belly with cumin, paprika, garlic powder, salt, and pepper. Heat a skillet over medium heat and sear the meat for 3-4 minutes per side until lightly browned. This step enhances the flavour of the filling. Remove from heat and set aside.

Prepare the banana leaves. Pass each leaf over an open flame or a hot skillet briefly to make them more pliable. Cut them into rectangular pieces large enough to wrap each tamal (about 12x12 inches). Lay them flat and brush lightly with oil to prevent sticking.

Assemble the tamales. Place one banana leaf shiny side down. Spread about ½ cup of dough in the centre, shaping it into a rectangle. Layer a piece of chicken, a few pork cubes, a slice of boiled egg, a potato, a carrot slice, and a spoonful of rice on top of the dough.

Fold the tamal. Bring the sides of the banana leaf together to cover the filling, folding tightly to create a secure packet. Fold the ends inward and tie securely with kitchen twine to keep the tamal intact during cooking. Repeat for the remaining ingredients.

In a large pot, place a rack or an inverted plate at the bottom to prevent direct contact with water. Arrange the tamales on the rack, ensuring they don’t touch the water. Pour in enough water to reach just below the rack. Cover the pot and steam over medium heat for 2 hours, checking occasionally to add more water if needed.

After steaming, carefully remove the tamales from the pot and allow them to cool slightly before unwrapping. The banana leaves will have infused the tamales with a subtle, earthy aroma.

To serve, unwrap the tamales and place them on a plate. Garnish with a side of ají (Colombian hot sauce) or hogao (tomato and onion sauce) for added flavour. Accompany with a fresh salad or a hot beverage for a traditional experience. For a festive touch, serve on the banana leaf itself.